POSITION SUMMARY

The primary responsibility of the Head Storekeeper is to assist the Provision Master in managing the storekeeper team and the day-to-day operation.

Essential Duties and Responsibilities

Operational

• Responsible for the dry store inventory onboard, including receiving, storing, issuing and inventorying of the supplies.
• Assist the Provision Master in supervising and coordinating the day-to-day activities of all staff involved with receiving, storing, inventorying and issuance of food and beverage items and related supplies.
• Participate in the loading of all products necessary to the operation of the Food Dept.
• Ensure requisitions are prepared in a timely manner and in accordance with the requisition timetable.
• Ensure appropriate FIFO rotation is in place and report any issues to the Provision Master.
• Assist the Provision Master with the loading operation inside the store rooms.
• Assist Provision Master by conducting scheduled end of voyage physical inventory of assigned area, including high cost items, meat and fish thawing rooms, according to the Hotel Controller inventory schedule.
• Provide constant feedback to the Provision Master regarding Dry store operation.
• Report low inventory Items, expiration dates, and consumption changes to the Assistant F & B Director to reduce waste or shortages.
• Present storeroom in an immaculate condition to local authorities for inspections (Customs/Public Health/SMS) and in accordance to company requirements.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Possess knowledge of all cleaning materials and chemicals, taking the necessary precautions to avoid any bodily injuries or damage to ship property.
• Assist the Provision Master in maintaining all required Integrated Pest Management practices on the floor .
• Acquire PH follow up from the Storekeeper team.
• Enforce all SMS related requirements in assigned area.
• Assist the Provision Master with the issuance of meat, fish, seafood and flagged items for Food, and the chemical and consumables for Hotel.
• Assist the Provision Master with the high–cost, flagged items inventory log maintenance.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.
• Mentor, develop and provide on-the-job training to subordinates to strengthen their current performance and prepare for future advancement.
• Ensure that all performance evaluations are completed according to company standards.
• Ensure that all food crewmembers follow the rules and regulations of the ship.
• Monitor the training and familiarization of new food crewmembers to their new job and living environment

Financial

• Provide constant feedback regarding Dry store operation to the Assistant F&B Director.
• Report low inventory Items, expiration dates, and consumption changes to the Assistant F & B Director to reduce waste or shortages.
• Ensure economical work practices are in place to minimize and avoid waste.
• Control overtime and apply TAR procedures accordingly (work within the set budget perimeters).

Safety Responsibilities

• Possess familiarity with the provision area layout in terms of safety and security.
• Have a full understanding of ship rules and regulations (SMS).
• Participate in all required safety drills/training.
• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Participate in safety drills as required.

Resources

• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• Perform all other duties as requested by shipboard management or shore side.

QUALIFICATIONS

Knowledge, experience, skill, and/or ability

Required

• Minimum of five years food related experience.
• Fluent in written and spoken English.
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred

• Fluency in additional language(s)
• Cruise Ship Experience.

Required computer skills

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
• Possess sufficient computer knowledge to use the company software.
• Familiarly with relational database driven inventory control systems.

Education/experience/certifications

• High School education or international equivalent.
• USPH or HACCP certification.
• STCW.
• Equivalent combination of education and experience.

Other Skills:

• Knowledge of general office practices, procedures and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills .
• Ability to interact with senior-level management and owner representatives.

Math Ability:

• Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

• Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.